Sticky Toffee Pudding

By garciamoss

Ingredients

• 8 ounces dates, finely chopped (about 1 1/4 cups packed)
• 1 cup (8 ounces) boiling water
• 1/2 cup (4 ounces) unsalted butter, room temperature
• 1 cup packed (6 ounces) golden brown sugar
• 4 large eggs
• 1 3/4 cups (8 ounces) flour
• 1/2 tsp baking powder
• 2 tablespoons instant coffee granules
• 1 teaspoon baking soda
• CARAMEL SAUCE
• 2 cups (16 ounces) whipping cream
• 1 cup, packed (6 ounces) dark brown sugar
• 1/4 cup (2 ounces) unsalted butter
• optional - 1 tbsp Drambuie liqueur

Details

Adapted from christinascucina.com

Preparation

Step 1

Preheat oven to 350º F (175º C)

Butter 8-inch-square pan (preferably not dark.)

Mix flour and baking powder and set aside.

Place chopped dates in small bowl, then pour 1 cup boiling water over the dates and let cool, about 1 hour.

Using electric mixer, beat butter and sugar in large bowl to blend.

Scrape sides of bowl often.

Add 2 eggs, 1 at a time, beating well after each addition, and scraping down the bowl.

Add half of flour and baking powder and beat to blend.

Add remaining 2 eggs, 1 at a time, beating to blend after each addition. Continue scraping down sides of bowl, often.

Add remaining flour and beat until blended. Combine instant coffee and baking soda in small bowl.

Pour into date mixture, stirring to dissolve coffee granules. It will froth slightly.

Add date mixture to batter and mix well until evenly combined.

Pour batter into prepared pan. I have found that placing about 1 cup of batter, into another small pan works also. The cake doesn't rise as high, which means there is no need to level the top.

Place on rimmed baking sheet and bake until tester inserted into center comes out clean, about 50 minutes to 1 hour.

Let the cake cool in the pan. After it has cooled, you can level off the top of the cake if necessary, by cutting off the center part, or carefully removing the cake and using a cake leveler. Then placing the cake back into the pan. Poke holes all over the cake with a skewer or toothpick.

Make the CARAMEL SAUCE:
Bring cream, brown sugar and butter to boil in heavy medium saucepan over medium-high heat, stirring frequently.

I used light brown sugar

Reduce heat to medium-low and simmer sauce until reduced to 1 3/4 cups (12 oz), stirring occasionally, about 15 minutes. If adding the Drambuie,add it after taking the sauce off the heat.

When cake is cool and caramel sauce is still warm, but not too hot, pour about half of the sauce over the cake.

Let cool to room temperature, then refrigerate, without covering. After an hour or so, when the sauce has become firm, cover the dessert with cling film (once cool the plastic won't stick to it.

When serving, cut a piece and heat in microwave until the caramel melts;
the dessert should be hot and steaming.

Serve with the reserved, warm sticky toffee sauce
and freshly whipped cream.

If you like, you can freeze individual pieces so you won't be
tempted to eat too much the first time...it freezes incredibly well!



Here are some other traditional British recipes~

Scottish Potato Scones and A British Breakfast Tutorial

Afternoon Tea Scones

Simple Shepherd's Pie